Synergic Involvements of Microorganisms in the Biomedical Increase of Polyphenols and Flavonoids during the Fermentation of Ginger Juice

Steered fermentation by microorganisms gives great added value in the nutritional quality of local food. Ginger rhizome naturally contains a myriad of bioactive compounds including polyphenol and flavonoids. The aim of this work was to ferment the ginger juice, to evaluate the biochemical parameters...

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Publicat a:Int J Microbiol
Autors principals: Kayath, Christian Aimé, Ibala Zamba, Armel, Mokémiabeka, Saturnin Nicaise, Opa-Iloy, Meddy, Elenga Wilson, Paola Sandra, Kaya-Ongoto, Moïse Doria, Mouellet Maboulou, Rodd Jurah, Nguimbi, Etienne
Format: Artigo
Idioma:Inglês
Publicat: Hindawi 2020
Matèries:
Research Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC7579675/
https://ncbi.nlm.nih.gov/pubmed/33110428
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2020/8417693
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